1. Slaughter two cocks (1500g/ rooster) and clean them, remove their heads, tails and internal organs, wash their blood, boil them in boiling water until their skins are tight and set, take them out and cool them, cut them into small pieces, drain the water, and evenly grab them with proper amount of salt, chicken powder, soy sauce, pepper and onion Jiang Shui.

2. Every 500 grams of chicken pieces, put them in the bottom of the bowl, pour in the flavor juice to soak the raw materials, cover the pot and steam for 40 minutes.

Take food processing as an example:

Take a piece of chicken, pour out the original soup, put it in a casserole with lettuce leaves at the bottom, pour 30 grams of vinegar juice, and garnish it with green and red pepper slices.

Flavor juice production:

Mix 5000 grams of broth, 50 grams of soy sauce, 50 grams of rice vinegar, 40 grams of salt, 30 grams of monosodium glutamate and 20 grams of white pepper evenly to provide basic taste for raw materials.

Vinegar juice making:

50g of rice vinegar, 0g of pepper10g, 8g of salt, put in a bowl, and 500g of clear soup while it is hot.